The press cake obtained after the production of sunflower seed oil is a product distinguished particularly by its high protein content and balanced nutritional profile. Sunflower press cake obtained through the cold-pressing method contains approximately 30-35% crude protein after the crude oil is removed. This product, rich in plant-based protein, also possesses a valuable composition in terms of fiber, vitamins, and minerals. The amino acid profile of sunflower press cake offers an important alternative, especially for enriching rations in animal production. With these properties, sunflower press cake is positioned as a high-quality protein source in the feed industry and as a valuable raw material within the scope of sustainable byproduct evaluation strategies.